Sweet and Spicy Crispy Duck Salad
An Asian Duck Salad interpretation with a crispy touch
- 500 g duck breast
- 100 g valerian
- 1 small red onion
- Half of a normal pineapple or a baby pineapple
- fresh red chili to taste
- 4 tbsp olive oil
- 2 tbsp nutty mixture
- 1 tsp wasabi sesame seeds (or any other sesame seeds)
- 1 tsp honey
- 1 tbsp double cream
- 1 garlic clove
- 2 tbsp black pepper
- 2 limes
- 1 tbsp fish sauce
- salt to taste
- Frying pan
- Oven-proof skillet
- Mixing bowl
- Chopping block
Remember our Love at First Duck meal? Well, I decided to make a salad using the same principles for cooking the duck. I could have gone with a classic duck and orange salad or even a duck and mango one. However, I decided to choose pineapple as my fruity choice.
This being said, let's make a warm duck salad with sweet and spicy aromas.
- The first thing you want to handle for this recipe is the pineapple. Peel the skin of your pineapple. With the skin removed, cut the flesh in half and each piece once more into half. Take out the middle core as it is woody and start chopping 1-2 cm thick slices.
- Heat up a non-stick skillet and char the pineapple slices.
- They should need 2-3 minutes on each side to caramelize and be all juicy and nice. When they are all ready, take them out on a plate and leave them to rest.
As I mentioned at the beginning, I cooked the duck in the exact same way. However, here are the instructions again.
- You will need to carve your duck breast's fat into diamond shapes and heavily season it with salt and pepper. I think that 1 tsp of each will do, but this is just a matter of preference.
- Take a pan that you can use in the oven. Place the duck breast with the fat-side down in the pan and let it cook on the stove, on medium heat, for somewhere around 2-3 minutes. Turn it over and leave it for another minute.
- Take the pan from the stove and put it in the preheated oven at 200 degrees Celsius (400 F) for 7 minutes.
- After 7 minutes, take the pan out of the oven (be careful not to burn yourself) and let the breast to rest on a platter.
- You will need only half of the fat from the pan. Discard the other half. Add the juice from 2 limes and the fish sauce on top of the remaining grease from the pan. Put the pan on the stove on medium heat and reduce it for 2 minutes, stirring constantly.
- Chop the onion any way you like, but don't make it too thin as you want to feel it. Add it to a bowl along with the valerian, red chili, and charred pineapple. Pour the fatty reduction and salt everything. Stir to combine.
Since this is a crispy duck salad, let's focus on the crispy part. I used this crispy nutty mixture for the Goaty Squashed Squash, and I love it dearly.
- Anyway, take a small skillet and heat up the olive oil. Add the nutty mixture and the sesame seeds. Cook everything at medium heat for 2-3 minutes until golden.
- Transfer everything to a bowl and grate a garlic clove in there. Add the honey, double cream, and salt to taste and stir.
- Take some salad from the bowl. Cut the duck breast into thin slices and place them over the greens. Finally, sprinkle some crispy mixture over it and serve while it's still warm.
As you can see, this can be easily labeled as an Asian duck salad as it has many ingredients that point in that direction. However, the breast is cooked more in the French way, making it some kind of fusion nerdy dish.
The beauty of this ingredient is that it is used in so so many cuisines, giving you the possibility to create that duck breast salad that suits perfectly for your taste.
Now, as for the nutrition factors, you can find the duck salad calories listed below. Even so, I want to highlight the fact that this ingredient is a great source of iron and protein.
* Don't forget to tag us on Instagram when making this dish.
Nutrition Facts / Serving
- Calories 585
- Total Fat 40 g
- Cholesterol 0 mg
- Sodium 783 mg
- Potassium 291 mg
- Total Carbohydrate 40 g
- Sugars 21 g
- Protein 24 g